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Chili Scrambled Egg with Parmesan Cheese
Spice up your morning with our Chili Scrambled Eggs, made even better with a generous sprinkle of Happy Valley Dairy Parmesan
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 3 large eggs
- 2 slices of sourdough bread, toasted
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 tbsp Happy Valley Parmesan Shaker
- Salt and black pepper (to taste)
- 1 tsp chilli flakes (adjust to taste)
- 1 spring onion, finely chopped
- 1 red chilli, sliced (for garnish)
- 1 tsp fried shallots
- Black sesame seeds (for garnish)
- Fresh parsley (for garnish)
- 1 tsp chilli oil (optional, for serving)
Instructions:
- Toast the sourdough slices until golden and crispy. Set aside.
- In a bowl, whisk the eggs with a pinch of salt and black pepper.
- Heat a non-stick pan over medium heat. Add the butter and minced garlic, sautéing for about 30 seconds until fragrant.
- Pour in the whisked eggs and stir gently, keeping the texture soft and creamy.
- Assemble the scrambled eggs over the toasted sourdough slices.
- Sprinkle with Happy Valley Parmesan, chilli flakes, spring onion, sliced red chilli, fried shallots, black sesame seeds, and fresh parsley.
- Serve immediately, with chilli oil on the side if desired.
Reviews by customers 5/5
★★★★★ 5/5
